Breville BOV800XL /A manual Saffron Halibut with Tropical Salsa, Ribs with Asian Barbecue Sauce

RECIPES

SAFFRON HALIBUT WITH

TROPICAL SALSA

Function: BAKE

Temperature: 400˚F (205˚C)

Cooking Time: 13 minutes (approximately)

Convection Fan: ON

Yield: 4 Servings

4 x 6 oz (4x175 g) Halibut fillets

1 Teaspoon (5 ml) Kosher salt

½Teaspoon (2.5 ml) Black pepper 1 Teaspoon (5 ml) Ground cumin

½Teaspoon (2.5 ml) Turmeric

Generous pinch Saffron threads ¼ Teaspoon (1 ml) Chili powder

2 Tablespoons (30 ml) Light olive oil

1 Lime, quartered

Tropical Salsa

1 Cup (250 ml) Pineapple, small dice

½Cup (125 ml) Mango, small dice

½Cup (125 ml) Papaya, small dice 2 Kiwi fruit, small dice

1 Avocado, peeled and coarsely chopped ¼ Cup (60 ml) Cilantro, finely chopped ¼ Cup (60 ml) Red onion, finely diced

1 Jalapeno, seeded and finely chopped Juice and zest of 1 lime

1 Teaspoon (5 ml) Honey Salt and pepper to taste

1.Combine the salt, pepper, cumin, turmeric, saffron threads, and chili powder. Rub olive oil over the fillets, and sprinkle with the spice mixture. Gently rub the mixture into the flesh.

2.Lightly oil the bottom of the roasting pan (or line with parchment paper). Place the fillets onto the roasting pan skin side down.

3.Set the wire rack to the bottom rack height position. Turn the function dial until the indicator on the LCD screen points to the BAKE function.

4.Set the temperature to 400˚F (205˚C) and the timer to 13 minutes. Turn convection fan ON and press the START/CANCEL button to activate.

Tropical Salsa:

1.Combine all the salsa ingredients into a medium sized bowl. Toss together and season to taste with salt and pepper.

2.Serve the Halibut with the quartered lime and 2 generous tablespoons of salsa (or more if desired).

RECIPES

RIBS WITH ASIAN BARBECUE SAUCE

Function: BAKE

Temperature: 350˚F (175˚C)

Cooking Time: 25 minutes

Convection Fan: ON

Yield: 2 racks of ribs

¹⁄³ Cup (80 ml) Plum sauce ½ Cup (125 ml) Hoisin sauce

¼Cup (60 ml) Low sodium soya sauce

¼Cup (60 ml) Oyster sauce

¼Cup (60 ml) Honey

2 Tablespoons (30 ml) Ginger, grated

2 Cloves of garlic, minced

2 Tablespoons (30 ml) Sesame oil

2 Tablespoons (30 ml) Cider vinegar

1 Tablespoon (15 ml) Orange rind

1 Teaspoon (5 ml) Hot pepper sauce (optional)

2 Racks back ribs

1.Bring a large pot of water to a boil. Prepare the ribs by trimming visible fat.

2.Remove the white membrane from the underside of the rack by pulling it from one side and tearing it off. To get a better grip, use a paper towel. Removing this membrane allows the marinade to penetrate through the meat. Repeat with second rack of ribs.

3.Once the water begins to boil, gently place the ribs into the boiling water. Turn the heat to medium/low and boil the ribs for 45 minutes. This process will draw out the fat.

4.Remove ribs from the water using a set of tongs, and rinse under cool running water. Cut the ribs into single or double-bones.

5.Place in a re-sealable plastic bag. Pour ¾ of the marinade into the bag. Close the bag and rub the marinade around each rib. Refrigerate for at least 4 hours or up to 24 hours.

6.Remove the ribs from the plastic bag and discard marinade. Place the ribs on the broil rack inserted in the baking pan. Set the wire rack in the bottom rack height position and turn the function dial until the indicator on the LCD screen points to the BAKE setting.

7.Set the oven temperature at 350˚F (175˚C) for 30 minutes. Press the START/ CANCEL button to activate.

8.Ten minutes before the ribs are done, baste with remaining marinade.

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